New York Public Library Is Now Lending Out Ties and Other Accessories for Job Interviews

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iStock

Not everyone has a closet full of business-appropriate or semi-formal clothing, and the cost of spiffing up your look for a job interview, a graduation, or another important event on your calendar can be pretty high. So in New York City, the public library is opening its closet to anyone who needs to borrow fancier accessories—like ties.

The New York Public Library’s Grow Up work accessories collection, located at the Riverside Library on Manhattan’s Upper West Side, allows library card holders to borrow ties, briefcases, and handbags for three-week periods.

It doesn’t provide full outfits, sadly—you’ll have to get that blazer yourself, or head to a nonprofit like Dress for Success or Career Gear—but it can add a little free panache to your wardrobe for a one-time event. Because really, you’ll probably only wear that bow tie once, anyway.

The new program was created as part of the NYPL’s Innovation Project, which provides grant funding for new proposals by library staff for things like creating library greenhouses or implementing a job search program for the unemployed. While the collection is only located at one library right now, if it's successful, it may inspire other branches across the NYPL system to do the same. There are already similar "tie-braries" in Queens, New York and in Philadelphia, but it appears that those don't also offer accessories like purses and briefcases.

The small collection currently features 17 different ties and 12 handbags and briefcases, according to the library catalog. The library also has information like interview tips and resources for professional fashion advice on hand for anyone who comes in to borrow a tie or bag.

Blue Apron’s Memorial Day Sale Will Save You $60 On Your First Three Boxes

Scott Eisen/Getty Images
Scott Eisen/Getty Images

If you’ve gone through all the recipes you had bookmarked on your phone and are now on a first-name basis with the folks at the local pizzeria, it might be time to introduce a new wrinkle into your weekly dinner menu. But instead of buying loads of groceries and cookbooks to make your own meal, you can just subscribe to a service like Blue Apron, which will deliver all the ingredients and instructions you need for a unique dinner.

And if you start your subscription before May 26, you can save $20 on each of your first three weekly boxes from the company. That means that whatever plan you choose—two or four meals a week, vegetarian or the Signature plan—you’ll save $60 in total.

With the company’s Signature plan, you’ll get your choice of meat, fish, and Beyond foods, along with options for diabetes-friendly and Weight Watchers-approved dishes. The vegetarian plan loses the meat, but still allows you to choose from a variety of dishes like General Tso's tofu and black bean flautas.

To get your $60 off, head to the Blue Apron website and click “Redeem Offer” at the top of the page to sign up.

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11 Cooking Hacks From Real Chefs to Elevate Your Pasta Dishes

Ridofranz/iStock via Getty Images Plus
Ridofranz/iStock via Getty Images Plus

It’s one of the easiest and most popular dishes to make at home. Just boil noodles, heat a jar of sauce, and voila! What many don’t realize, however, is that with some attention to detail and just a few extra steps, you can take your spaghetti with marinara sauce from serviceable to restaurant-quality. Here are a few tips from the pros.

1. Make your own sauce.

This may not sound like a “hack,” but it’s way easier to do than most people think. All you need are four ingredients, according to celebrity chef Fabio Viviani: garlic, olive oil, basil, and a large can of whole plum tomatoes—he and others recommend the San Marzano variety of tomatoes, which derive from the volcanic soil around Naples. (If you’re so inclined, use a salad spinner to rid the tomatoes of their seeds before you get cooking.) Heat six smashed garlic cloves with some olive oil, add in the tomatoes, and cook for 10 to 15 minutes, adding the basil at the very end.

2. Use a potato masher.

To break down those sauce tomatoes, you could smash them by hand, or use the same wooden spoon you use to stir. (You could also puree them, but most chefs say that’s a no-no.) Or, you could do like Scott Conant of Scarpetta does and use a potato masher, which allows for an even consistency while still keeping the sauce thick and flavorful.

3. Use the right amount of water.

Using too little water can cause noodles to clump while they’re cooking, according to Giuliano Hazan, son of legendary Italian chef Marcella Hazan. He recommends using six quarts of water for each pound of pasta. When in doubt, use more than you think you’ll need—but not so much that the pot overflows while boiling.

4. Don’t add olive oil.

Many believe that adding olive oil to the pasta water will keep the noodles from sticking together. Not true, says renowned chef and cookbook author Lidia Bastianich, who points out that well-cooked pasta should be naturally stick-free. Adding olive oil can also keep the sauce from adhering to the pasta, according to Alton Brown, which keeps ingredients separate that should meld together.

5. Salt liberally—and at the right time.

Just a pinch won’t do it, according to Del Posto chef Mark Ladner. To truly bring out the flavor of the pasta, add one tablespoon of salt per quart of water. As far as timing goes, wait until the water is boiling, but before you’ve put in the pasta. This allows the salt to infuse the water without affecting the boiling time—because, contrary to what you might have heard, adding salt right when you put the pot on the burner actually increases the time it takes for water to start boiling.

6. Turn off the heat and cover the pot.

Rather than boiling the water until the pasta is ready, do what famed chef and cookbook author Mary Ann Esposito recommends: Let the water return to a boil, then shut off the heat, cover the pot and wait for seven minutes. “Works beautifully for cuts like spaghetti, ziti, rigatoni and other short cuts of pasta,” Esposito writes. “Saves energy too.”

7. Cook the sauce in a skillet.

Forget using a small pot, or even a saucepan, to heat your sauce. As Bastianich tells it, a skillet is the way to go, mainly because it cooks evenly, allowing the sauce to thicken quickly. With its flared sides and lighter weight, a skillet also lets you toss the pasta and the sauce together.

8. Add a pinch of sugar to your sauce.

A touch of sweetness can help balance out the flavor of your sauce. Brooklyn chef Jen DePalma says she always adds a pinch of sugar to her sauce, which tones down the acidity and keeps it from tasting too bitter.

9. Cook the pasta with the sauce.

This might be the most crucial hack of all. As numerous chefs point out, pasta and sauce should be cooked together so that the sauce coats the noodles. Celebrity chef Michael Chiarello recommends taking the pasta out of the water four minutes before the cook time listed on the package, transferring it to the sauce skillet and cooking the two until the pasta is al dente. You should only bring your sauce to a boil after adding the pasta, then simmer the two until finished.

10. Use the pasta water.

Don’t pour out that water after you’ve transferred the pasta. As Jason Pfeiffer, chef-de-cuisine at Maialino tells Epicurious, a splash of starchy pasta water on the noodles and sauce will help bind the two together. (You can also use it to make a cocktail, if you’re so inclined.)

11. Don’t forget to add the finishing touches.

Chef Ken Arnone recommends adding fresh sliced basil to your sauce five minutes before it’s done cooking. If you’re going more indulgent, do as Scott Conant does and add a tablespoon of butter. After plating, you could go the traditional route with Parmesan cheese. Or, you could follow chef Elena Karp’s recommendation and add shaved pecorino cheese along with a hint of parsley.